Status : Verified
| Personal Name | Nartatez, Katrina Therese A. |
|---|---|
| Resource Title | Freeze-thaw stability of durian (Durian zibethimus) puree subjected to slow and blast freezing |
| Date Issued | 30 May 2012 |
| Abstract | This study aimed to evaluate the quality of durian purees subjected to five freeze thaw cycles. The durian purees were initially subjected to slow freezing of -15°C for 72 hours and blast freezing of -37°C for 8 hours. Subsequent freeze-thaw cycles were done at -15°C for 72 for freezing and 0-4°C for 12 hours for thawing. Physicochemical, microbiological and sensorial tests were conducted to evaluate the quality of the durian purees. Microbiological tests, pH and TSS were conducted at 0, 3 and 5 freeze thaw cycles. Viscosity and sensory tests were conducted at 0,1 and 5 freeze thaw cycles. Results show that after five freeze-thaw cycles, the durian purees were acceptable. Total plate counts resulted to <250 cfu/g for all treatments except for the slow frozen puree at the fifth cycle which increased to 360 cfu/g, nonetheless all value were below maximum limits which was 104 cfu/g. Yeast and mold counts were all below maximum values. Physicochemical results varied for both slow frozen and blast frozen purees. In terms of pH and viscosity, slow frozen durian resulted to values nearer to the original puree, while in terms of color, the b* values, which corresponds to yellow intensity, was preserved better in blast frozen durian. TSS values did not significantly differ in both treatments. |
| Degree Course | Bachelor of Science in Food Technology |
| Language | English |
| Keyword | Durian; Fruit--Preservation |
| Material Type | Thesis/Dissertation |
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